Name: Guinness Chocolate Cake Recipe
Prep time: 5 h 33 min
Cook time: 27 min
Total time: 5 h
Cuisine: Irish
Ingredients: 2 bottles (11.2–12 ounces / 330–355 ml each) Guinness beer; 1 and 3/4 cups (219 g) all-purpose flour (spooned & leveled); 3/4 cup (62 g) unsweetened natural cocoa powder; 1 and 3/4 cups (350 g) granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons espresso powder (optional); 1/2 cup (120 ml) vegetable oil (or canola oil or melted coconut oil); 3/4 cup (180 g) full-fat sour cream, at room temperature; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1/2 cup (120 ml) buttermilk, at room temperature; 8 ounces (226 g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature; 2 and 1/2 cups (300 g) confectioners’ sugar; 1/2 cup (41 g) unsweetened natural or dutch-process cocoa powder; 3 Tablespoons (45 ml) reduced Guinness, from the cake reduction step; pinch salt; optional: gold sprinkles for garnish

If you’re a chocolate lover with a fondness for rich, deep flavors, you’re going to adore this Guinness Chocolate Cake Recipe. It’s not just any chocolate cake — it’s infused with Guinness stout that’s been beautifully reduced to pack flavor without messing with the texture. Trust me, it’s a showstopper for any occasion!

A rich chocolate cake is shown with one slice being lifted by a silver cake server beneath it. The cake has two visible layers of dark chocolate sponge, separated and covered in thick, smooth chocolate frosting. On the top, the frosting is evenly spread with swirled textures, and there is a decorative border made of dark chocolate frosting rosettes sprinkled with small gold sugar crystals around the edge. The cake sits on a wooden board on a white marbled surface with a green cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Chocolate Cake Recipe
Top Tip
How to Serve Guinness Chocolate Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Chocolate Cake Recipe

Why You'll Love This Recipe

I first made this cake on a whim for a St. Patrick’s Day get-together, and the complex flavors had everyone asking for the recipe. The Guinness reduction enhances the chocolate like magic, and the cream cheese frosting with a hint of Guinness just takes it over the top.

Deep, Moist Flavor: Reducing Guinness concentrates its bold taste, marrying beautifully with cocoa to create an unforgettable chocolate cake.
Perfect Texture: Despite the rich flavors, the cake is incredibly moist and tender, thanks to the sour cream and buttermilk.
Complex Frosting: Cream cheese frosting gets a grown-up twist with some of the reduced Guinness folded right in for extra depth.
Make Ahead Friendly: You can prepare the reduced Guinness and even the cake layers days in advance, making party prep hassle-free.

Ingredients & Why They Work

Before you start, make sure to get the freshest Guinness you can find — the flavor is the star here. I also recommend using high-quality cocoa powder and full-fat dairy for the richest texture. Here’s a quick rundown of what you’ll need and why each ingredient matters.

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour on a simple white ceramic plate, a heap of unsweetened natural cocoa powder on another white ceramic plate, a pile of granulated sugar on a separate white ceramic dish, a small white bowl containing baking soda, a small white bowl with baking powder, a small white bowl with salt, a small white bowl filled with espresso powder, a small white bowl with golden vegetable oil, a dollop of full-fat sour cream on a white ceramic dish, a small white bowl holding buttermilk, a block of full-fat cream cheese on a white plate, a pat of unsalted butter on a white ceramic plate, a small white bowl with confectioners’ sugar, a small white bowl containing Dutch-process cocoa powder, and a small white bowl filled with reduced Guinness liquid, all carefully arranged in perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Guinness beer: Reducing the beer intensifies its flavor without diluting the cake texture.
All-purpose flour: The foundation of the cake that balances the moisture from the wet ingredients.
Unsweetened natural cocoa powder: Gives that deep chocolate flavor; natural cocoa works best in the batter.
Granulated sugar: Sweetens and helps create a tender crumb.
Baking soda and baking powder: Leavening agents that ensure a nice rise and light texture.
Salt: Enhances all the other flavors, bringing balance to the cake.
Espresso powder (optional): Boosts chocolate intensity without adding coffee flavor.
Vegetable oil: Keeps the cake moist; you can swap with canola or melted coconut oil.
Full-fat sour cream: Adds richness and tanginess, contributing to a tender texture.
Large eggs: Bind the ingredients and add structure.
Vanilla extract: Enhances and rounds out all the flavors.
Buttermilk: Adds moisture and tenderness; plus a bit of tang to complement the stout.
Cream cheese: The base for the frosting, providing creaminess and a slight tang.
Unsalted butter: Adds richness and fluffy texture to the frosting.
Confectioners’ sugar: Sweetens and smooths the frosting.
Unsweetened cocoa powder: Infuses the frosting with chocolate flavor.
Reduced Guinness from the cake: Adds moisture and complexity to the frosting.
Pinch of salt: Balances the sweetness in the frosting.
Gold sprinkles (optional): For a fun, festive garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Guinness Chocolate Cake Recipe is how versatile it is! You can easily tweak it to fit your taste or dietary needs without losing that signature rich, moist texture and deep flavor. Don’t be afraid to get creative with add-ins or frosting styles to make it truly your own.

Gluten-Free Variation: I swapped the all-purpose flour for a gluten-free blend once, and the cake still turned out luxuriously moist and flavorful. Just ensure your blend contains xanthan gum for structure.
Dairy-Free Adaptation: Use a non-dairy sour cream alternative and a vegan cream cheese frosting. Though different, it maintained that lovely moist crumb and tangy balance.
Seasonal Twist: Add a pinch of cinnamon and a dash of orange zest to the batter for an autumn-inspired version. It pairs wonderfully with the Guinness notes and makes the cake feel extra cozy.
Decadent Add-Ins: Stir in some dark chocolate chunks or toasted walnuts into the batter for added texture and bursts of flavor.
Frosting Options: You can swap the cream cheese frosting for a classic Irish whiskey buttercream or even a simple ganache glaze for a sleeker finish.

Step-by-Step: How I Make Guinness Chocolate Cake Recipe

A close-up image of one slice of a three-layer dark chocolate cake on a white plate. The cake layers have a rich, moist, and textured look with a dark brown color, separated by thick, creamy chocolate frosting layers. The outside is covered with smooth chocolate frosting, decorated with small golden sugar sprinkles on the top edge. A shiny silver fork is cutting into the bottom layer of the cake. The plate sits on a white marbled surface, with a blurry dark cup in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Reduce the Guinness for Maximum Flavor

Start by pouring both bottles of Guinness into a large saucepan. Bring it to a vigorous boil over medium-high heat, then reduce to medium-low so it gently simmers. You want to reduce the beer down to about ¾ cup—it takes roughly 30 minutes. This concentrates the flavors without affecting the cake's texture. Tip: Save half for the frosting and use ½ cup hot in your batter. You can even do this a couple of days ahead and refrigerate the reduced beer, making your baking day easier!

Step 2: Prep Your Pans and Preheat the Oven

While the Guinness simmers, preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper rounds—don’t forget to grease the parchment too! This little extra step helps your cakes slip out cleanly after baking, which makes your assembly so much easier and neater.

Step 3: Whisk Together Dry Ingredients

In a large bowl, whisk the all-purpose flour, natural cocoa powder, granulated sugar, baking soda, baking powder, salt, and espresso powder if you decide to use it. This step ensures everything is evenly distributed, giving your cake that perfect rise and consistent chocolate flavor.

Step 4: Mix the Wet Ingredients Until Smooth

Using a handheld or stand mixer with a whisk attachment, blend the vegetable oil, sour cream, eggs, and vanilla extract on medium-high speed until well combined and smooth. Then add the buttermilk, mixing just until it’s blended in. Room temperature ingredients really help everything come together nicely here for a silky batter.

Step 5: Combine Wet and Dry, Then Add Hot Guinness

Pour your wet mixture into the bowl of dry ingredients and whisk briefly. The batter will be thick at first. Now, carefully add ½ cup of the hot reduced Guinness you set aside. Mix on low speed until smooth—the batter will loosen and become beautifully fluid, roughly 6 cups (1250g) total. This hot Guinness blooms the cocoa, intensifying the chocolate depth.

Step 6: Bake Until Perfectly Moist

Divide the batter evenly between your two pans. Pop them into the oven and bake for 27 minutes or until a toothpick inserted in the center comes out clean. Depending on your oven, check a little early. The cakes might sink slightly in the center once cooled—that’s totally normal because cocoa powder doesn't set up like flour. Let the cakes cool completely in their pans on a wire rack.

Step 7: Create the Creamy Guinness-Infused Frosting

With a paddle attachment, beat the softened cream cheese and butter on medium speed until silky smooth, about 2 minutes. Then add confectioners’ sugar, cocoa powder, 3 tablespoons of cooled reduced Guinness, and a pinch of salt. Beat on low for 30 seconds, then speed up to high and whisk for 1 minute. If the frosting’s too thin, add a bit more sugar or cocoa; if it’s too thick, add a splash more Guinness. Give it a taste and adjust the salt if needed. That Guinness twist makes this frosting unforgettable!

Step 8: Assemble Your Cake Like a Pro

If your cakes baked with domed tops, use a serrated knife to level them off for even stacking. Place one layer on your cake stand or plate, spread about 1 cup (250g) of frosting evenly on top. Position the second layer and cover the entire cake with the remaining frosting, smoothing the sides with a bench scraper if you like a polished finish. For a bit of glam, sprinkle gold shimmer sprinkles on top.

Step 9: Chill and Serve

Refrigerate your assembled cake uncovered for 30 to 60 minutes to set the frosting nicely. You can serve it chilled or bring it to room temperature for maximum flavor release. Leftover cake keeps well in the fridge, tightly covered, for up to 5 days—if it even lasts that long!

Top Tip

Making the perfect Guinness Chocolate Cake recipe might seem like a process, but trust me, a few insider tips will make your cake not only delicious but impressively moist and rich every single time.

Reduce the Guinness Ahead of Time: I always reduce the Guinness a couple of days before baking. This way, the flavors deeply develop and I can store it in the fridge, making the actual baking day easier and more relaxed.
Use Hot Reduced Guinness in the Batter: Adding the reduced Guinness while it’s still hot helps bloom the cocoa powder for that intense chocolate flavor — it’s a game changer!
Room Temperature Ingredients: Having your sour cream, eggs, buttermilk, and cream cheese at room temperature ensures a smooth batter and silky frosting without lumps.
Level Your Cakes: Don’t skip trimming those domed tops! A level cake stacks neatly and gives your Guinness Chocolate Cake a professional, polished look.

How to Serve Guinness Chocolate Cake Recipe

Two images show the process of making a dark brown chocolate batter. On the left, a glass bowl holds thick chocolate batter with a whisk inside, while a clear measuring cup pours a dark liquid into the bowl. On the right, a white round dish is filled with smooth dark brown batter with small bubbles on the surface, placed on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To make your Guinness Chocolate Cake visually stunning, consider sprinkling some gold shimmer sprinkles on top — they add a beautiful festive touch. You can also dust a little cocoa powder or finely grated dark chocolate for extra texture and elegance. Fresh berries like raspberries or cherries can provide a lovely tart contrast alongside the richness.

Side Dishes

This cake is delicious all on its own, but for a truly indulgent dessert experience, try serving it with freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of salted caramel or a spoonful of berry compote pairs beautifully, too. For a celebratory event, a warm cup of Irish coffee or rich espresso complements the cake’s deep chocolate and Guinness notes perfectly.

Make Ahead and Storage

Storing Leftovers

Once assembled and frosted, be sure to store your Guinness Chocolate Cake covered in the refrigerator. It keeps beautifully for up to 5 days. Using a cake carrier or covering tightly with plastic wrap helps maintain freshness and prevents the cake from absorbing fridge odors.

Freezing

You can freeze the baked cake layers (before frosting) for up to 3 months. Just wrap them tightly in plastic wrap and then aluminum foil. After thawing overnight in the refrigerator, bring them to room temperature before frosting and assembly. The whole frosted cake can also be frozen for 3 months — wrap it well and thaw in the fridge overnight when ready to enjoy.

Reheating

Guinness Chocolate Cake is best served at room temperature or chilled. If refrigerated, take the cake out about 30 minutes before serving so the flavors and texture soften beautifully. Avoid microwaving, as it may affect the frosting texture and cake moisture.

Frequently Asked Questions:

Can I use a different beer instead of Guinness?

While Guinness provides that signature rich and malty flavor, you can experiment with other stouts or porters. Keep in mind that lighter beers may make the cake less rich, so a dark stout like Guinness is recommended for the best results.

Do I have to reduce the Guinness first?

Reducing the Guinness enhances and concentrates its flavor without adding too much liquid to the batter, which keeps the cake moist and prevents it from being too dense. It’s a key step for flavor depth, but if you’re in a pinch, using Guinness directly will still work—though the flavor will be lighter.

Can I make this cake gluten-free?

This recipe relies on all-purpose flour for structure, so substituting gluten-free flour blends that are designed for baking might work, but results can vary. You may need to adjust leavening and texture, so testing is advised.

Why does the cake batter seem thin?

The thin, pourable batter is normal due to the generous amount of liquid from the reduced Guinness and buttermilk. This helps create the cake’s moist texture but can seem runnier than typical chocolate cake batters.

Final Thoughts

Making this Guinness Chocolate Cake recipe is like crafting a slice of luscious Irish charm right in your kitchen. The process, from reducing the Guinness to the final smooth frosting, is totally worth the wait. Whether for a special celebration or a cozy night in, this cake promises deep chocolate flavor, moist crumb, and that subtle magic Guinness brings. Enjoy every bite — you’ve earned it!